The most intuitive thing is that the colors are different, one is black and the other is white, and black pepper is the predecessor of white pepper, which is not yet fully mature. When it is mature, the black skin will fall off and become white pepper. The smell of white pepper is light, but the spicy taste is stronger, which is suitable for making dishes with enhanced flavor. Black pepper is more fragrant, but less spicy, which is more suitable for fragrant dishes. Generally, pepper will be properly added when cooking meat dishes, because its own spicy taste will make the meat less greasy, which plays a very good role in increasing the taste of the meat, and the taste is not bad!
From the effect of removing fishy smell and enhancing fragrance of pepper, black pepper is stronger than white pepper, so many dishes that are not picky about the color of materials use black pepper. For example, all kinds of stewed, grilled and steamed fish and meat, and even those with special seasonings, such as black pepper steak, black pepper beef tenderloin and black pepper, have stronger flavor at higher temperature, so they are most suitable for making iron plate dishes. White pepper is softer and more fragrant than black pepper, and its fragrance is relatively stable and difficult to be lost. It is an ideal seasoning for cooking fish and braising dishes.
Whether it is black pepper or white pepper, you must put it in before the food is cooked, because stewing for a long time will volatilize their fragrance and will not play a role in refreshing. The medicinal value of white pepper is slightly higher, and it has a good effect on expelling cold, invigorating stomach, warming lung and resolving phlegm. However, because its spicy taste will stimulate the stomach, it is not easy to eat too much. For people with strong internal fire and digestive tract diseases, it is not easy to eat. Black and white pepper is a seasoning. It should be used according to the specific dishes.